Susie;s Book



Greek Recipes

Rosemary Sauce / Saltsa Dendrolivano

This is a wonderfully aromatic sauce for fish or liver.You can use the same oil in which you fried in.  Just pour off all but 1/2 cup of oil and use that - even the brown, crusty bits at the bottom.


1/2 cup olive oil
3 tbsp. flour 
1 cup water  
2tbsp. vinegar  
3 bay leaves
fresh rosemary sprigs or 1 tbsp. dried


Heat 1/2 cup oil - or use reserved oil from frying.  To the oil in the skillet add the flour and the vinegar, whisking it together.  Add the water and stir so you have a creamy mixture.  Add the bay leaves and the rosemary and let it all bubble together for 10 minutes.   If needed, add more water to keep it smooth.   When ready, pour over the fish or liver and serve.


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